Tasty vegetable feijoada is an easy veggie version of the classic Brazilian black bean stew. This speedy dish is packed with vegetables and is ready in just 45 minutes, making it perfect for a mid week meal. Vegan and naturally gluten free.

Course:
Main

Cuisine:
Brazilian, Gluten Free, Vegan, Vegetarian

Keyword:
Vegetable, Vegetable Feijoada

Servings: 4

Calories: 346kcal

Author: Helen Best-Shaw

Ingredients

Roasted vegetables

350gsweet potatoes peeled and cubed

1green pepper deseeded and cut into bite sized chinks

1red pepperdeseeded and cut into bite sized chinks

1red onion peeled and cut into chunks

2tbspoil

salt

Black bean stew

1tbspoil

1onion diced

2clovesgarlic crushed

1tspsmoked paprika

1tsp ground coriander

1tspdried thyme

1tbstomato puree

400gblack beans (drain and rinse one can)

250mlvegetable stock

Instructions

Heat the oven to 170°C (Fan)/ 375°F (Fan)/ gas mark 5

Peel and cube the sweet potato, and slice the peppers and the peeled red onion. Place in a shallow baking tray, add the oil and season. Mix well to cover all the vegetables evenly,

Roast the vegetables for 30-35 minutes.

As the vegetables are cooking, dice the onion. Heat the oil in a shallow casserole dish or large, heavy frying pan with a lid, on a medium-low heat Fry the onion for a few minutes, then add the garlic.

When the onion is turning translucent, add the paprika, and coriander. Stir to coat the onion in the spices evenly, and cook for a couple of minutes.

Add beans, vegetable stock, tomato puree and thyme. Turn up the heat until the stock is just boiling, then turn down to a gentle simmer. Cover with the lid and cook for 20 minutes,

Just before serving, add the roast vegetable to the casserole dish and stir together gently.

Recipe Notes

Roasting the vegetables separately at the same time as the onions and black bean stew is cooked are cooked saves time in this traditionally slow cooked recipe meaning it can be ready in 45 minutes.

Mix up the roasted vegetables - try adding

Any peppers

Squash or pumpkin

Aubergine / egg plant

Beets or other root vegetables

Cauliflower

Courgette / Zucchini

Adjust the spicing to your taste. If you want some extra heat, add some chili along with the other spices.

How to use Brazilian Roasted Vegetable Feijoada Leftovers

Leftovers freeze well, or can be kept in the fridge for several days. I like to pack into plastic takeaway trays with some rice for a frozen ready meal or to take to work for a packed lunch.